Lentil and Rice Pilaf with Carmelized Onions
June 30, 2011, 11:00 am
Filed under: Dinners/Lunches

Very delicious, and easy enough! Thanks to Martha Stewart for making this recipe available online ;]

• 2 tablespoons olive oil
• 2 large onions, very thinly sliced (I used our mandoline)
• salt and pepper, to taste
• 1 1/2 cup brown lentils
• 1 cup long grain rice
• 2 cups vegetable broth

1. In a large skillet, heat olive oil over medium-low heat. Add sliced onions, let cook for 40 minutes, stirring occasionally until caramelized.
2. Boil 5 cups water, add lentils. Simmer until cooked, about 10-12 minutes. Clean pot.
3. Boil vegetable broth, add rice. Simmer until cooked, about 10-12 minutes. Remove from heat and stir in lentils. Top with caramelized onions


Greek Salad
June 29, 2011, 11:00 am
Filed under: Dinners/Lunches

If you couldn’t tell by now, I LOVE Greek food! :]

• 1 tablespoon garlic
• salt and pepper, to taste
• 2 teaspoons brown sugar (optional)
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• 2 1/2 cups lentils, cooked
• 1 cup feta cheese
• 1 large tomato, diced
• 1 large red onion, diced
• 1 english cucumber, sliced (not pictured, Jack hates cucumbers!)

1. In a large bowl, combine garlic, salt, pepper, brown sugar and vinegar – whisk well.
2. Slowly (and I do mean slowly!) whisk olive oil in a small stream until it is enfused with the vinegar.
3. Add the cooked and cooled lentils and feta to the vinegairette you just created and mix to coat. Gently mix in tomato, red onion and cucumber.
4. Cover and refridgerate for 1 hour, enjoy!

Farfelle con Piselli
June 28, 2011, 11:00 am
Filed under: Dinners/Lunches

I got this recipe from The Skinny Italian because I’m utterly obsessed with the Real Housewives of New Jersey. Before you judge me, just try it ;]

• 1 pound Farfalle pasta (bowties!)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 cup frozen peas, thawed
• 1/3 cup light cream
• salt and pepper, to taste
• 1 tablespoon chopped parsley

1. Bring lightly salted water to a boil over high. Add the pasta and cook until tender
2. Meanwhile, heat the oil in a skillet over medium. Add the onion and garlic, cook for about 5 minutes. Add the peas, cream, salt and pepper. Bring to a boil. Remove from heat and cover.
3. Drain the pasta, combine sauce with pasta and toss well. Top with parsley.

Creamy Scalloped Potatoes
June 27, 2011, 11:00 am
Filed under: Dinners/Lunches

Ok, I know that this definitely isn’t the prettiest meal, and I really need to clean my stove top. But don’t let that stop you, this recipe is one of my favorites!

• 4 medium potatoes, peeled, and sliced into 1/4-1/2 inch circles
• 7 tablespoons butter, divided
• 1/3 cup flour
• 1 3/4 cup milk
• salt, pepper, nutmeg (to taste)
• 1 1/2 cup cheddar cheese, divided
• 1/2 cup Parmesan cheese, divided
• 1 cup breadcrumbs

1. Boil potato slices for 15 minutes, or until tender. Drain and put in a bowl. Set aside.
2. In a medium saucepan, melt 4 tablespoons butter. Add flour to make a roux.
3. Add milk and whisk well, until the roux is completely broken up in the milk.
4. Season with salt, pepper and nutmeg
5. As your sauce is heating, add 1 cup of cheddar cheese and 1/2 cup (minus 2 tablespoons) Parmesan cheese, to the sauce.
6. Preheat oven to 400 F
7. Heat on low until the cheese is melted and the sauce is thickened. Add to the bowl of potatoes, mix well.
8. Grease a breadpan and pour the potato/sauce mixture in.
9. Top with 1/2 cup cheddar cheese and 2 tablespoons Parmesan cheese.
10. Top again with breadcrumbs and drizzle the remaining 3 tablespoons of butter (melted) over the breadcrumbs.
11. Bake for 40 minutes

Flourless Peanut Butter Cookies!
June 26, 2011, 11:00 am
Filed under: Desserts!

These are so easy and so delicious!

• 1 cup smooth peanut butter
• 1 cup sugar
• 1 large egg, room temp

1. Combine all ingredients in a bowl, mix until smooth with a fork.
2. Drop by the tablespoon-full on a greased baking sheet
3. Bake at 350 for 8-10 minutes. Enjoy!

Chocolate Cake!
June 25, 2011, 11:00 am
Filed under: Desserts!

I felt like baking a cake the other day, but we didn’t have any powdered sugar for frosting so I sort of did the best with what I had, and it was delish! I haven’t found our cake pans since our wedding, so I used our pie pan, and cooked the cake in batches.

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Preheat to 350 F
2. Combine all of the dry ingredients in a large bowl. Whisk through to break up any clumps.
3. Add all the wet ingredients to the dry and mix thoroughly. The batter will be so thin you could drink it with a straw… I mean, *cough* allegedly.
4. Grease 2 nine inch, round cake pans. Pour batter evenly into each pan. Bake for 30-35 min

For the glaze:

• 1 cup white sugar
• 4 tablespoons butter
• 4 tablespoons milk
• 1 teaspoon vanilla

1. In a sauce pan on the stove, melt the butter, stir in the sugar and the milk. Let come to a boil for a full minute.
2. Remove from heat, stir in vanilla.

* I didn’t feel like waiting for the cake, so I poured the hot glaze on a hot cake and poked it repeatedly with a chopstick. It let the glaze seep in and get the inside all gooey and delicious! This is before I poked it, as it is decidedly much prettier without all the holes in it ;]

Caprese Salad
June 24, 2011, 11:00 am
Filed under: Dinners/Lunches

Luckily for me, a woman Jack works with brought in a ton of free tomatoes, so he grabbed them so I could make one of my favorites, and it’s so easy!!

• 4-5 cups cherry/grape tomatoes, halved
• 1 pound mozzarella, chopped into small pieces
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons basil (my garden isn’t doing so well, so I had to use dry basil)
• salt and pepper, to taste

1. Throw all of the ingredients in a bowl and mix well! You can eat it right away, but I like to refrigerate it first.

Italian bread (seen on the side)

• 1 1/3 cup warm water
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons olive oil
• 4 cups all-purpose flour
• 1 package active dry yeast

• 1 egg
• 1 tablespoon water
• 2 tablespoons cornmeal

1. Put water, sugar, salt, olive oil, flour in a bread machine. Make a well and add in yeast. Start, but keep an eye on it, because we don’t want to cook it in the machine.
2. After it’s dough, and it has risen. Take the dough out and deflate it on a floured surface. Roll into 2 loaves and let sit on a greased baking sheet.
3. Cover the baking sheet with a damp, clean towel. Let bread rise for another 40 minutes.
4. Preheat oven to 375 F
5. In a small bowl, beat together egg and water. Brush on the top of risen loaves.
6. Make one, long, quick slice down the middle of the bread, length-wise.
7. Top with cornmeal, bake for 30-35 minutes.